Vanilla and honey ice cream on peach pulp

Name: Vanilla and honey ice cream on peach pulp
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 can(s) (850 ml) Peaches or apricots; 2-3 TABLESPOONS Orange or amaretto liqueur; 1 package Vanillin sugar; 1-2 TEASPOONS Lemon juice; 75 g Whole milk couverture; 7-10 Tbsp or -cake glaze; 300 ml Ice cream (e.g. "vanilla honey"); 7-10 Tbsp Cappuccino rolls and mint; 1 small freezer bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

1 can(s) (850 ml) Peaches or apricots
2-3 TABLESPOONS Orange or amaretto liqueur
1 package Vanillin sugar
1-2 TEASPOONS Lemon juice
75 g Whole milk couverture
7-10 Tbsp or -cake glaze
300 ml Ice cream (e.g. "vanilla honey")
7-10 Tbsp Cappuccino rolls and mint
1 small freezer bag

Directions

1
Drain the fruit well. Cut 4 halves into slices and puree the remaining fruit. Season puree with liqueur, vanilla sugar and lemon juice
2
Coarsely chop the couverture and melt in a hot water bath while stirring (heat the cake glaze in a hot water bath). Spread the fruit puree and fruit wedges on 6 dessert plates. Form 6 scoops from the ice cream with a scoop and place one in the middle of each plate
3
Put the couverture in a freezer bag, cut off a small corner (use cake glaze directly from the bag). Pull chocolate in thin strips over the ice cream. If necessary, decorate with cappuccino rolls and mint
4
-Practical: after melting, pour the couverture immediately into the freezer bag, seal it and do not cut off any corners yet. Leave in warm water until use
5
-Quick decoration for dessert: finished chocolate ornaments (chocolate decoration) or chocolate rasp